Lingnan Chop Suey
Mix together the seasoning ingredients. Add the sliced chicken and stir to coat. Set aside.
Boil 4 cups of water in a large saucepan. Meanwhile, chop the celery, carrots, suey choy and mushrooms.
Add the bean sprouts, celery, carrots, suey choy, mushrooms and peas to the boiling water. Blanch for a few seconds, and then strain. Set aside.
In a deep skillet or wok, heat 1 tbsp. oil, and sauté onions until soft. Add chicken and shrimp, and sauté until cooked. Add vegetables and stir well.
Add the chicken broth mix, Chinese cooking wine, dash of white pepper, soy sauce, sesame oil and oyster sauce. Pour in chicken broth and bring to boil. Thicken with a cornstarch mixture (1 tsp./5 ml cornstarch and 1 tbsp./15 ml water).
Put on plate, and top with three or four slices of barbecue pork (optional). Garnish on the side with lettuce and tomato. Serve immediately.